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There are 4417 results for: content related to: Detection and Control of Soymilk Astringency

  1. Determining the Most Influential Sensory Attributes of Nuttiness in Soymilk: A Trial with Korean Consumers using Model Soymilk Systems

    Journal of Sensory Studies

    Volume 30, Issue 5, October 2015, Pages: 425–437, So-Hee Hwang and Jae-Hee Hong

    Article first published online : 9 OCT 2015, DOI: 10.1111/joss.12176

  2. Sensory Characteristics of Soymilk and Tofu Made from Lipoxygenase-Free and Normal Soybeans

    Journal of Food Science

    Volume 63, Issue 6, November 1998, Pages: 1084–1087, A. V. Torres-Penaranda, C. A. Reitmeier, L. A. Wilson, W. R. Fehr and J. M. Narvel

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1998.tb15860.x

  3. Review: Effect of thermal processing on soymilk

    International Journal of Food Science & Technology

    Volume 30, Issue 3, June 1995, Pages: 263–295, KIN-CHOR KWOK and KESHAVAN NIRANJAN

    Article first published online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01377.x

  4. Influence of Ethanolic Soaking of Soybeans on Flavor and Lipoxygenase Activity of Soymilk

    Journal of Food Science

    Volume 46, Issue 4, July 1981, Pages: 1201–1204, HEA-RAN LEE ASHRAF and H. E. SNYDER

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb03023.x

  5. NUTRITIONAL PROFILE AND PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL SOYMILK

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 651–661, ZHI-SHENG LIU and SAM K. C. CHANG

    Article first published online : 17 APR 2012, DOI: 10.1111/j.1745-4549.2012.00696.x

  6. Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines

    Australian Journal of Grape and Wine Research

    Volume 10, Issue 1, April 2004, Pages: 26–31, A.E. COLONNA, D.O. ADAMS and A.C. NOBLE

    Article first published online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.2004.tb00005.x

  7. Developing a Lexicon for Descriptive Analysis of Soymilks

    Journal of Food Science

    Volume 69, Issue 7, September 2004, Pages: 259–263, K. Day N'Kouka, B.P. Klein and S.-Y. Lee

    Article first published online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb13625.x

  8. Preference Mapping of Soymilk with Different U.S. Consumers

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: S463–S476, S. E. Lawrence, K. Lopetcharat and M.A. Drake

    Article first published online : 16 DEC 2015, DOI: 10.1111/1750-3841.13182

  9. Biotransformation of Isoflavones by Bifidobacteria in Fermented Soymilk Supplemented with D-Glucose and L-Cysteine

    Journal of Food Science

    Volume 68, Issue 2, March 2003, Pages: 623–631, D. Tsangalis, J.F. Ashton, A.E.J. Mcgill and N.P. Shah

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb05721.x

  10. EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT

    Journal of Sensory Studies

    Volume 16, Issue 4, August 2001, Pages: 393–405, M.A. DRAKE, P.D. GERARD and X.Q. CHEN

    Article first published online : 11 MAY 2007, DOI: 10.1111/j.1745-459X.2001.tb00309.x

  11. Red wine astringency: a review

    Australian Journal of Grape and Wine Research

    Volume 4, Issue 2, July 1998, Pages: 74–95, RICHARD GAWEL

    Article first published online : 12 MAR 2008, DOI: 10.1111/j.1755-0238.1998.tb00137.x

  12. Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum

    International Journal of Food Science & Technology

    Volume 47, Issue 3, March 2012, Pages: 459–466, Rosemary I. Kobue-Lekalake, John R. N. Taylor and Henriëtte L. de Kock

    Article first published online : 1 DEC 2011, DOI: 10.1111/j.1365-2621.2011.02862.x

  13. Sensory Descriptive Analysis of Soymilk

    Journal of Food Science

    Volume 66, Issue 2, March 2001, Pages: 352–356, A.V. Torres-Penaranda and C.A. Reitmeier

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb11345.x

  14. Utilizing the R-Index Measure for Threshold Testing in Model Soy Isoflavone Solutions

    Journal of Food Science

    Volume 69, Issue 1, January 2004, Pages: SNQ1–SNQ4, K. M. ROBINSON, B. P. KLEIN and S. Y. LEE

    Article first published online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2004.tb17877.x

  15. Red Wine and Model Wine Astringency as Affected by Malic and Lactic Acid

    Journal of Food Science

    Volume 62, Issue 2, March 1997, Pages: 416–420, S. KALLITHRAKA, J. BAKKER and M.N. CLIFFORD

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb04016.x

  16. You have full text access to this OnlineOpen article
    Alternative Mechanisms of Astringency – What is the Role of Saliva?

    Journal of Texture Studies

    Volume 44, Issue 5, October 2013, Pages: 364–375, H.L. Gibbins and G.H. Carpenter

    Article first published online : 18 MAR 2013, DOI: 10.1111/jtxs.12022

  17. PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF FLAVORED SOYMILK DURING REFRIGERATION STORAGE

    Journal of Food Quality

    Volume 24, Issue 6, December 2001, Pages: 513–526, BAOWU WANG, YOULING L. XIONG and CHANGZHENG WANG

    Article first published online : 31 MAY 2007, DOI: 10.1111/j.1745-4557.2001.tb00627.x

  18. Temperature Affects Astringency Removal and Recurrence in Persimmon

    Journal of Food Science

    Volume 58, Issue 6, November 1993, Pages: 1397–1400, RUTH BEN-ARIE and LILLIAN SONEGO

    Article first published online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb06191.x

  19. THE INFLUENCE OF BITE SIZE AND MULTIPLE BITES ON ORAL TEXTURE SENSATIONS

    Journal of Sensory Studies

    Volume 18, Issue 5, November 2003, Pages: 423–435, RENÉ A. DE WIJK, LINA ENGELEN, JON F. PRINZ and HUGO WEENEN

    Article first published online : 11 MAY 2007, DOI: 10.1111/j.1745-459X.2003.tb00398.x

  20. SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA

    Journal of Sensory Studies

    Volume 19, Issue 2, May 2004, Pages: 119–132, ZUZANA DROBNA, WENDY V. WISMER and LAKSIRI A. GOONEWARDENE

    Article first published online : 26 APR 2007, DOI: 10.1111/j.1745-459X.2004.tb00140.x